Somewhere along the way, I began to think of the wonderful vinaigrette salad dressing creations as "drizzlers". Because they can be used in so may delicious ways! Which is great, since I also believe that you can never eat too many vegetables. Not by way of salads or even grilled or oven roasted. So a fresh and delicious salad dressing is always on my radar! I tend to think the name salad dressing might actually limit the use of any delicious concoction you enjoy. Including this recipe for Roasted Lemon and Basil Salad Dressing.
Why don't we rethink salad dressings, for a moment?!
Maybe we should think of them as bright and well-flavored sauces that can be spooned over grilled vegetables or even steamed and then chilled vegetables for impromptu salads and side dishes. And as always, the traditional use, enjoyed on a large bowl of the freshest salad greens of your choice along with a few grape or cherry tomatoes. And then again, here is something I do in my own kitchen. More than once I have emptied the bottom end of a jar of homemade vinaigrette over some chicken or pork for an instant marinade.
Does philosophy lead to creativity in the kitchen?
My own give it a try philosophy is how Roasted Lemon and Basil Salad Dressing was born. One evening when it was very warm and we happened to be grilling in the backyard, I also took a plate of lemons outside. On a lark, I asked my husband to grill some of the lemons. Honestly I did get a sideways glance with that request, but I simply handed him a plate of lemons that were cut in half, and went back to my own preparations in the kitchen. They turned out exactly as I suspected they would! Brightly flavored and so delicious! Simply grill and then freeze a few for future use...I don't think I need to tell you that having these grilled lemon halves in the freezer is magic for winter meals as well.
Yes, you did read that right, we grilled those lemons!
The lemons were washed and dried, then cut in half, with the fruity side put down on the grill to roast to a pucker-y caramelized goodness. Then they were left to cool, then packaged up and put into the freezer. Those grilled lemon halves were enjoyed any time Roasted Lemon and Basil Salad Dressing was made, along with lots of other dishes calling for lemon. Think salad dressings, marinades, and other lemon-based vinaigrettes, sauces and seasonings. If lemon is called for, these roasted lemons are happy to help out!
Grilled lemons in the freezer offer fresh flavor, all year long!
Except for the halves used that day, the rest were packaged and frozen. And having those grilled lemons available was great. We had the ability to make a batch of Roasted Lemon and Basil Salad Dressing anytime a ray of sunshine was needed. Since we grill the year round, when my freezer bag of grilled lemons is empty, I know it is time to buy a bag of lemons, get the grill fired up good and hot and start grilling! I hope you give this a try, trust me, you won't be sorry!
Some thoughts on this recipe:
Let the frozen lemons thaw in the refrigerator. You should have no trouble juicing the thawed fruit.
You may certainly use plain lemon juice for this delicious salad dressing, but I do hope you try it with the grilled lemons also.
Depending upon how much juice is evaporated during the grilling process, you may need to use 2 or 3 whole lemons to make this recipe.
And this trick works for any vinaigrette. If you want a thicker and slightly creamy dressing, stir in a tablespoon of ground flax seeds. Give the dressing a few minutes to thicken, and enjoy! Personally I prefer Golden Flax seeds for this. I have made this dressing both ways, with flax seeds and without.
Ingredients needed for this recipe:
- lemon juice, from grilled lemons
- oil
- sugar
- red wine vinegar
- Dijon mustard
- basil leaves
- ground golden flax seeds, if desired
- citrus juicer
- small bowl
- whisk
- storage/shaker jar
- liquid measuring cup
- measuring spoons
Now we are ready to begin!
Roasted Lemon and Basil Salad Dressing
by the seat of my pants!
UPDATED: 08.12.2024
1/2 c lemon juice, juice from grilled lemons
1/2 c oil (we prefer Avocado oil, it does not solidify when refrigerated)
3 T sugar
1 T red wine vinegar
1/4 t garlic salt
1 t Dijon mustard
1 1/2 t dried basil leaves
1/2 c lemon juice, juice from grilled lemons
1/2 c oil (we prefer Avocado oil, it does not solidify when refrigerated)
3 T sugar
1 T red wine vinegar
1/4 t garlic salt
1 t Dijon mustard
1 1/2 t dried basil leaves
I T ground golden flax seeds, see note above
Combine the lemon juice, oil, sugar, in a small bowl. Whisk until the sugar is dissolved. Pour into a screw top jar with a lid.
Combine the lemon juice, oil, sugar, in a small bowl. Whisk until the sugar is dissolved. Pour into a screw top jar with a lid.
Add remaining ingredients, cover with the lid, closing tight, and shake well.
Storage options for Roasted Lemon and Basil Salad Dressing. Store in the refrigerator for up to 10 days. Let come to room temperature before using.
UPDATE:
For your convenience, a "copy and paste" version of Roasted Lemon and Basil Salad Dressing has been
included below.
#wholefoodingredients
#scratchmadefoodforyourfamily
Recipe featured at: 
Scratch Made Food! & DIY Homemade Household featured at A Morning Cup of Joe Link-up and Blog Hop.
Scratch Made Food! & DIY Homemade Household featured at Crazy Little Love Birds Link-Up and Blog Hop.
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Printable "copy and paste" version:
Roasted Lemon and Basil Salad Dressing
by the seat of my pants!
by the seat of my pants!
UPDATED: 08.12.2024
1/2 c lemon juice, juice from grilled lemons
1/2 c oil (we prefer Avocado oil, it does not solidify when refrigerated)
3 T sugar
1 T red wine vinegar
1/4 t garlic salt
1 t Dijon mustard
1 1/2 t dried basil leaves
1/2 c lemon juice, juice from grilled lemons
1/2 c oil (we prefer Avocado oil, it does not solidify when refrigerated)
3 T sugar
1 T red wine vinegar
1/4 t garlic salt
1 t Dijon mustard
1 1/2 t dried basil leaves
I T ground golden flax seeds, see note above
Combine the lemon juice, oil, sugar, in a small bowl. Whisk until the sugar is dissolved. Pour into a screw top jar with a lid.
Add remaining ingredients, cover with the lid, closing tight, and shake well.
Storage options for Roasted Lemon and Basil Salad Dressing. Store in the refrigerator for up to 10 days. Let come to room temperature before using.
Combine the lemon juice, oil, sugar, in a small bowl. Whisk until the sugar is dissolved. Pour into a screw top jar with a lid.
Add remaining ingredients, cover with the lid, closing tight, and shake well.
Storage options for Roasted Lemon and Basil Salad Dressing. Store in the refrigerator for up to 10 days. Let come to room temperature before using.
~~~~
This is really so good!
ReplyDeleteThanks! I enjoy presenting a flavor differently and roasting always does the trick!
DeleteI've never thought of grilling lemons, but I don't know why note! Would add a nice flavor note!
ReplyDeleteRight? Grilling always add a rich flavor dimension to anything grilled. Thanks for stopping by, have a great week ahead.
DeleteThis one, on the other hand, sounds great.
ReplyDeleteThank you! I enjoy using a vinaigrette in many different ways to enhance different salads or chilled and steamed vegetables. That lemon flavor is quite nice.
DeleteThanks so much for sharing your awesome post with us at Full Plate Thursday, 594. Hope you are having a great week and come back to see us soon!
ReplyDeleteMiz Helen
Thank you Miz Helen!
DeleteThank you for this recipe. It sounds delicious! #MMBC
ReplyDeleteHello Handmade in Israel, you are very welcome! Thanks for stopping by, I appreciate it.
DeleteThat sounds so delicious! We use dressings to marinade meat in, I use it as a "dip" sometimes with raw veggies, and we roast veggies in the oven with them too.
ReplyDeleteJoanne, I really enjoy how a unique salad dressing adds a new element to meals, thanks so much for stopping by, I appreciate it.
DeleteMelynda, this recipe sounds amazing! Featuring your post tomorrow at The Crazy Little Lovebirds link party #52.
ReplyDeleteStephanie, thank you so much!
DeleteOh boy, another great dressing here I come! Lol. Grilling your lemons, how unique and I can just imagine the flavor.
ReplyDeleteThanks' bunches for Sharing with Sweet Tea & Friend's August link up dear friend.
Paula, thanks so much. It also makes a great marinade for chicken!
Delete